Recipe: Shrimp Couscous Salad

A couple of weeks ago we had an excellent lunch at Venture Kitchen & Bar. After indulging on the most amazing tater tots, I needed a lighter lunch. So, I ordered their salad special for the day, a shrimp couscous salad. It was arugula, topped with a mixture of couscous, feta and tomato, red onions, and then topped with the most amazing shrimp. It was really good, but I felt I could make it even better. And I did.
I made a few simple changes (more, bigger pieces of tomato, more feta, omitted the onions and tossing the arugula in a vinaigrette before serving) and made a really healthy dinner that my husband and I went crazy over. I was worried he wouldn’t enjoy this, since he didn’t really like the original, but he loved it! Besides being delicious, this dinner came together really, really quickly. From start to finish, it took less than 15 minutes, so it’s a perfect weeknight dinner. Seriously, the part that took the longest was waiting for the dressing to un-solidify (I love Tessemae’s dressings, but I do hate that the oil hardens when they’re refrigerated).